Winery Cantina del RediSangiovese Umbria
Red wine
In the mouth this red wine is a with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Sangiovese Umbria from the Winery Cantina del Redi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sangiovese Umbria of Winery Cantina del Redi in the region of Umbria is a with a nice balance between acidity and tannins.
Food and wine pairings with Sangiovese Umbria
Pairings that work perfectly with Sangiovese Umbria
Original food and wine pairings with Sangiovese Umbria
The Sangiovese Umbria of Winery Cantina del Redi matches generally quite well with dishes of beef, pasta or veal such as recipes of picadillo, pasta with alfredo sauce or sarthe pot.
Details and technical informations about Winery Cantina del Redi's Sangiovese Umbria.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Sangiovese Umbria from Winery Cantina del Redi are 0, 2009
Informations about the Winery Cantina del Redi
The Winery Cantina del Redi is one of of the world's greatest estates. It offers 11 wines for sale in the of Umbria to come and discover on site or to buy online.
The wine region of Umbria
Umbria, in CentralItaly, is a region of lush hills, hilltop villages and iconic historic towns. The latter are exemplified by Orvieto and Assisi. At the very heart of the Italian peninsula, it is surrounded by Tuscany, Marche and Lazio. It is in fact the only Italian region without a coastline or international border.
The word of the wine: Ventilate
Expose the wine to the air before serving, to allow it to open up more, to develop its aromas and to round out its tannins.
